I don’t write about sandwiches often enough – funny for a blog with the word sandwiches in the name. Truth is, I’m really picky about sandwiches and I’m often disappointed with a plain ol’ sandwich. However, when I spied a nice looking portabella mushroom cap at my local Saturday morning farmers market, I knew it was destined to turn into a mighty fine sandwich.

One of the great things about portabella mushrooms is that they are very meaty and even people who can get squeamish about mushrooms will usually love these giant caps. Just remember to remove the dark and muddy gills from the underside of the mushroom (think of it as a fungus Brazilian – a mushzilian, if you will). The gills generally just make things muddy and don’t have much in the way of nutritional value. Once prepped, the mushroom soaks up the garlicky marinade, giving the ‘shroom great flavour. Add some grilled red onions and a quick rosemary-garlic mayo and this sandwich makes for one killer lunch.

Because apartment balconies and fire do not mix very well, I use my beautiful Le Creuset cast iron grill pan which creates those coveted grill marks and helps to give that bbq taste. If you don’t have a grill pan, a cast iron skillet works just as well (minus the grill marks, of course). Want to make this meal gluten-free? Use your favorite g-f bread.

1. Prep your mushroom by using the tip of a spoon to scrape off the dark gills on the underside of the mushroom. Remove, peel and slice the stem.

2. In a bowl, combine the oil, vinegar, garlic and a sprinkle of salt & pepper. Add the mushroom top and stems, along with the red onion slices into this mixture and let sit for 5 minutes. Flip and repeat.

3. Wipe your grill pan with additional oil (if needed) and heat over med-high. When hot, add the mushroom cap, stem slices, and red onion, and grill for about 3 minutes per side, brushing with any additional marinade. Remove portabella and slice into thick slices.

4. Toast bread under a broiler. When toasted, spread aioli on bread, add mushroom and red onion slices to one side and top with slices of fresh mozzarella. Return to broiler to melt – about 1 minute. Remove from broiler, top with fresh lettuce and the remaining aioli-smeared toasted bread. Makes one sandwich.

Nice one! I’m thinking about doing a sandwich cavalcade. It’s really not hard to make a tasty, and interesting, sandwich. In fact, I bet we all have ingredients for one right under our noses. Alas, putting those ingredients together in a sandwich aren’t second nature – yet.

I love portabella sandwiches…reminds me of the first time my now-husband and I ever ate together, at a favorite cafe of mine. At my suggestion, he (a devoted carnivore) ordered the portabella mushroom sandwich. Much later, he confessed that he had spent the time between ordering and eating wondering what kind of meat would be on the sandwich…but he covered his surprise well when it came, of course, completely meat-free! He liked it anyway.

One of my favorite meals at college was the portabella/red onion sandwich that I made on an herbed foccacia roll. More often than not, I would make a second sandwich and wrap it in foil for dinner (inexplicably, the best lunch meal was often followed by Chinese night, the worst dinner meal).

Maybe it’s because of those days, but I never bother to remove the gills – the blackish juice that drips down to my elbows and onto my plate doesn’t bother me at all.

I love a good sandwich more than just about anything. And, I totally agree, a good mushroom is just that– wonderful! It is certain to convert a mushroom hater or a carnivore. Your sandwich looks great! xoxoxo

It looks good, but I hate mushrooms. But, I might be willing to give the portabello mushroom a try…the tip about removing the gills just might be the key….that and a lot of garlic! I have to get a Le Creuset grill pan. I recently noticed in a magazine that they have a new purple colour called cassis.

As a vegetarian, I have to applaud you making something so delicious and elegant. I always complain about the vegetarian sandwiches I see on menus and I have to say I would be thrilled to eat this any day or night.

Love everything about this meal! I find mushrooms exciting and Portobello mushrooms are so hearty and satisfying and very good at absorbing flavours from a delicious marinade. I must make this soon! As an aside, I’ve been using your fish taco seasoning a lot lately for fish and chicken and my husband just loves it! And the yogurt sauce is awesome too!

Whoa..this sandwich looks incredible. A while back I made portobello fries and a reader suggested I put them in a sandwich. I did and the results were stellar. Your sandwich here here reminds me of that. Love!